Roasted Eggplant with Burrata Salad Recipe

0 First, preheat the oven to 350° F.
1 Next, peel the eggplant, then slice it in half horizontally. Now, slice each half vertically, less than half an inch thick (refer to photos).
2 Then, place the sliced eggplants on a prepared baking sheet sprayed with cooking oil spray. Then, spray the slices with cooking oil spray and bake them for 20 minutes.
3 Meanwhile, fill a large serving platter with a single layer of arugula. Remove burrata minis and place them in a strainer to drain.
4 Now, slice the cooked eggplant into 2 or 3 slices, and wrap the burrata with the sliced eggplants. You will need about 5-6 eggplant slices per burrata.
5 Finally, place the wrapped burrata on the arugula, season with salt, and generously drizzle with balsamic glaze.
6 You can serve the Roasted Eggplant Burrata Salad at room temperature. Enjoy!